"Rosolio Rosolio is a type of Italian liqueur derived from rose petals, and which is often used as the basis for the preparation of other liquors of various flavors. The liqueur is prepared from alcohol, sugar, and water in the same proportion, to which is then added a rose essence. The liqueur is common in Piedmont and in Southern Italy. It enjoys a special popularity in Sicily, where it has been prepared since the sixteenth century and was given to house guests as a sign of good luck. ""Concerti"" is a commercially produced brand of the liqueur from the Amalfi"
"Aurum (liqueur) Aurum is a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with ""parrozzo"", another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream. The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele D'Annunzio, with a reference to the ancient Roman origins of the recipe. The name derives from"
"Lanique Lanique is a strong 39% spirit liqueur made with Attar of Rose that is created by steam distilling thousands of rose petals. Lanique is often used in classic cocktails to add a unique rose twist to them or due to its high alcohol strength as a drink in its own right with tonic or lemonade. It is now produced in the UK and owned by a Jersey based company. Lanique traces its roots back to the late 1700s in the Kingdom of Prussia and variations where drunk across parts of Europe including in The Kingdom of the Two Sicilies"
"Tentura Tentura () or ""tintura"", from the Italian word for ""tincture"", is a liqueur traditionally produced in the Greek city of Patras since the 15th century. It contains alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. <br>Tentura is a quite dark shade of orange-red, hence its name, and has an alcohol content of around 25% by volume. It is served chilled, in a small glass. It can also be added in espresso coffee, which is then called ""corretto"". It is also served at room temperature. The alcohol it contains is from the nearby winery in"
"Cynar Cynar is an Italian bitter liqueur of the amaro variety. It is made from 13 herbs and plants, predominant amongst which is the artichoke (""Cynara scolymus""), from which the drink derives its name. Cynar is dark brown in color, has a bittersweet flavor, and its strength is 16.5% ABV. It was launched in Italy in 1952. Cynar can be taken as either a digestive or as a cocktail (mixed with soda water and lemon or orange slice, or with cola, eggnog, tonic water, milk or bitter lemon soda). Europeans often mix it with orange juice, especially in Switzerland and"
"Rosso Antico Rosso Antico (""Ancient red"") is an aperitif produced in San Lazzaro di Savena, Italy. It is produced by the infusion of 32 herbs macerated in alcohol (including rosemary, thyme and sage) and then added to a mixture of 5 different types of wine. The drink is ruby-colored and has a sweet-sour flavor with notes of citrus and vanilla. Its alcohol content is 17% and is recommended for consumption as an aperitif, served plain with a slice of orange. It is sometimes used as an ingredient in a Negroni cocktail, as a substitute for Vermouth. Rosso Antico is also"
"the pun between the Latin words ""aurum"", which means gold, and ""aurantium"", which means orange (fruit). Aurum (liqueur) Aurum is a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with ""parrozzo"", another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream. The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele"
"Liqueur A liqueur (, ) is an alcoholic beverage flavored variously by fruit, herb, spices, flowers, nuts or cream combined with distilled spirit. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks, as in Chartreuse). Today they are produced the world over, commonly served straight, over ice, with coffee, in cocktails, and used in cooking. In some areas of the United"
"Sambuca Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as ""white sambuca"" to differentiate it from other varieties that are deep blue in colour (""black sambuca"") or bright red (""red sambuca""). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water. Sambuca is flavoured with essential oils obtained from star anise, or less commonly, green anise. Other spices such as elderflower, liquorice and others may be included, but are not required as per the legal definition. It is bottled at a minimum of 38% alcohol by volume."
"Patras. Tentura Tentura () or ""tintura"", from the Italian word for ""tincture"", is a liqueur traditionally produced in the Greek city of Patras since the 15th century. It contains alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. <br>Tentura is a quite dark shade of orange-red, hence its name, and has an alcohol content of around 25% by volume. It is served chilled, in a small glass. It can also be added in espresso coffee, which is then called ""corretto"". It is also served at room temperature. The alcohol it contains is from the nearby winery"
"remain unmixed, creating a striped effect. Liqueur A liqueur (, ) is an alcoholic beverage flavored variously by fruit, herb, spices, flowers, nuts or cream combined with distilled spirit. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks, as in Chartreuse). Today they are produced the world over, commonly served straight, over ice, with coffee, in cocktails, and used in cooking."
"Alchermes Alchermes (from the Arabic ""al-qirmiz"", meaning cochineal, from Persian ""kirmist"": bloody, red, cochineal, carmine) is a type of Italian liqueur (especially in Tuscany, Emilia-Romagna and Sicily) prepared by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg and vanilla, and other herbs and flavoring agents. Its most striking characteristic is its scarlet color, obtained by the addition of Kermes, a small parasitic insect from which the drink derives its name. The drink fell out of favor around the turn of the 20th century because people discovered that its colour came from insects. Several proprietary variants are commercially available, where the"
"Disaronno Disaronno Originale (28% abv) is an amaretto-tasting liqueur with a characteristic almond taste made in Italy. Its maker, Disaronno, maintains its original ""secret formula"" is unchanged since 1525, and claims the Amaretto Legend ""Luini tale"" as its own particular history. The product was called ""Amaretto di Saronno"" (""Amaretto from Saronno"") before adopting for marketing and legal reasons the name ""Disaronno Originale."" It is produced in Saronno and sold worldwide. According to the company the amber colored drink is an infusion of apricot pits oil with ""absolute alcohol, burnt sugar, and the pure essence of seventeen selected herbs and fruits""."
"Galliano (liqueur) Liquore Galliano L'Autentico, known more commonly as Galliano, is a sweet herbal liqueur, created in 1896 by Italian distiller and brandy producer Arturo Vaccari of Livorno, Tuscany and named after Giuseppe Galliano, an Italian hero of the First Italo-Ethiopian War. Galliano has numerous natural ingredients including star anise, Mediterranean anise, juniper berry, musk yarrow, lavender, peppermint, cinnamon, and Galliano's hallmark vanilla flavour. Galliano uses vanillin for flavouring and sugar and glucose syrup for sweetening. Caramel and tartrazine are used to achieve Galliano's bright yellow colour. Neutral alcohol is infused with the pressings from the herbs except for the"
"Italian soda An Italian soda is a soft drink made from carbonated water and simple syrup, usually flavored. Flavors can be fruit (e.g. cherry, blueberry) or modeled after the flavors of desserts, spices, or other beverages (e.g. amaretto, chai, chocolate). Some vendors add cream to the drink as well. Despite its name, Italian soda originated in the United States. One claimant to the introduction and increased popularity of Italian sodas is Torani: Rinaldo and Ezilda Torre brought recipes for flavored syrups from Lucca, Italy and in 1925 introduced what become known as an Italian soda to the North Beach neighborhood"
"Calisaya (liqueur) Calisaya (liqueur) is a herbal liqueur produced by infusing cinchona calisaya, and other barks, roots and flowers in grain neutral spirit and seville orange extract. It is a contemporary revision of the classic Italian amaro. It is handcrafted in small numbered batches by Elixir, Inc., a craft distillery in Eugene, Oregon, which was founded by the Italian brothers Andrea and Mario Loreto. It can be drunk as both an Apéritif and digestif or used as a bitter ingredient in cocktails. Cinchona based liqueurs are very popular in Italy under the generic name of China (pronounced Kee-nah), the Italian"
"Amaretto Amaretto (Italian for ""a little bitter"") is a sweet Italian liqueur that originated in Saronno, Italy. While originally flavoured from bitter almonds, various modern commercial brands are prepared from a base of apricot stones, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the principal almond-like flavour of the liqueur. When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in culinary applications. The name ""amaretto"" originated as a diminutive of the Italian"
"Amaro (liqueur) Amaro (Italian for ""bitter"") is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe. There are local varieties in Germany (where they are called ""Kräuterlikör""), in Hungary, the Netherlands, and France. But the term ""amaro"" is applied only to Italian products of this kind. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup,"
"The liqueur is sold in an oblong glass decanter designed by a craftsman from Murano and does not contain any almonds or other nuts. Disaronno can be served straight up as a cordial, on the rocks, or as part of a cocktail mixed with other alcoholic beverages, Coca-Cola, ginger ale, or fruit juice. It may also be added to hot chocolate, chamomile tea (often with an effervescent vitamin B supplement), and is an ingredient in the Italian variant of an Irish coffee. Disaronno Disaronno Originale (28% abv) is an amaretto-tasting liqueur with a characteristic almond taste made in Italy. Its"
"both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/l) sugar content. The liqueur is not commonly taken straight on account of its strong flavour. It is often mixed simply with water, where it produces a milky white consistency. All the liqueur has to be dropped into very cold water at the same moment. Pouring it from a bottle even quickly does not produce the same result. A very white liquid denotes that a good anisette has been used. In the Mediterranean Basin, anise-based or liquorice-based spirits include: Anise-flavoured alcohols"
"it is flavored with orange, lemon and vanilla. Nocino Nocino is a sticky dark brown liqueur from the Emilia-Romagna region in Northern Italy. It is made from unripe green walnuts. To make a truly authentic Nocino, one must use the most widely known walnut variety, the Juglans regia. The walnuts and the liquor have to be cut / handled using ceramic or wooden tools (in order to avoid oxidation) and placed in an alcoholic base. After steeping in spirit, the walnuts are removed and the now-black alcohol is mixed with simple syrup. Nocino has an aromatic, but bittersweet, flavor. It"
"was frequently used for the palpitation of the heart, or syncope, sometimes for smallpox and measles and a general restorative. Alchermes Alchermes (from the Arabic ""al-qirmiz"", meaning cochineal, from Persian ""kirmist"": bloody, red, cochineal, carmine) is a type of Italian liqueur (especially in Tuscany, Emilia-Romagna and Sicily) prepared by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg and vanilla, and other herbs and flavoring agents. Its most striking characteristic is its scarlet color, obtained by the addition of Kermes, a small parasitic insect from which the drink derives its name. The drink fell out of favor around the turn of"
"confused with amarone, a rich Italian dry red wine from Valpolicella. Amaro is flavoured with several (sometimes several dozen) herbs and roots. Some producers list their ingredients in detail on the bottle label. Herbs used for flavouring may include any of the following: gentian, angelica, cardoon, cinchona (""china""), lemon balm (""melissa""), lemon verbena (""cedrina""), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, licorice, cinnamon, menthol, cardamom, saffron, rue (""ruta""), wormwood (""assenzio""), and elderflowers (""sambuco""). The following is a list of some of the notable commercial brands: Amaro (liqueur) Amaro (Italian for ""bitter"") is an Italian herbal"
"an apéritif and digestif, after-dinner drink, and all-day drink. It is used in cocktails such as Italian Sangria, Gelato Lucano, Amarcord. Amaro Lucano Amaro Lucano is an Italian herbal liqueur in the Amaro category. It is produced by Amaro Lucano S.p.A., a family-owned company based in Pisticci, Basilicata. The adjective ""Lucano"" comes from Lucania, another name for Basilicata. It was originally created in 1894 by Pasquale Vena, a pastry chef who blended more than 30 herbs. The secret recipe has been passed from generation to generation in the Vena family. In 1900, Amaro Lucano gained fame throughout the Kingdom of"
"a busy street, urging consumers to drink Cynar ""against the strain of modern life"". Toward the end of the seventies, the commercial changed settings and moved from the busy city to a field of artichokes. The partnership between Calindri and the brand lasted until 1984. Cynar Cynar is an Italian bitter liqueur of the amaro variety. It is made from 13 herbs and plants, predominant amongst which is the artichoke (""Cynara scolymus""), from which the drink derives its name. Cynar is dark brown in color, has a bittersweet flavor, and its strength is 16.5% ABV. It was launched in Italy"
"the New York World Wine and Spirits Competition, the Amaretto di Saschira won double gold and best liqueur in show and the Triplum Triple Sec Orange won double gold and best fruit liqueur in show. Girolamo Luxardo Girolamo Luxardo S.p.A is an Italian liqueur factory. Founded in Zara, Dalmatia (now Zadar), it moved to Torreglia near Padua after 1945. The company's current products include a variety of liqueurs and similar products (""Maraschino"", ""Sangue Morlacco"", ""Sambuca"", ""Amaretto"", ""Grappa"", ""Passione Nera"", ""Slivovitz"" etc.) as well as other baking related products, such as liqueur concentrates, fruit syrups, and jams. Luxardo products are sold"
"one hundred years old. Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit (most commonly grappa, but vodka may also be used) until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils. Limoncello is the second most popular"
"sugar is then added to the infused alcohol, and it is bottled and shipped worldwide. In 2012, Pallini Limoncello received a 92 from the Beverage Tasting Institute, as well as a 91 from the Ultimate Spirits Challenge, in which the brand was ""highly recommended."" The brand also received a rating of 90-95 from Wine Enthusiast in 2005. Pallini Raspicello received a rating of 92 points from the Beverage Tasting Institute in 2012, while Pallini Peachello received a rating of 90 points. Pallini Limoncello Pallini Limoncello is a brand of traditional Italian lemon-flavored liqueur known as limoncello. It is produced in"
"syrup also exists, known as ""crema di limoncello"" and is often less alcoholic, at around 17% vol. Limoncello Limoncello () is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Calabria, Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Liguria, Menton in France, and the Maltese island of Gozo. In northern Italy, the liqueur is often referred to instead as limoncino. It is also a popular homemade liqueur, with various recipes available online and"
"Centerbe Centerbe or Centerba (italian for """"one hundred herbs""""), is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical abruzzese liquor in central Italy and it's made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild. The strong centerba is widely used as digestif after-meals and has antiseptic properties. It was originally manufactured by Beniamino Toro in Tocco da Casauria in 1817. It's usually made with 60 to 150 proof (30–75%) alcohol by volume, and can be made by placing orange leaves, basil, chamomile, rosemary, sage, juniper, cloves,"
"Rose water Rose water is a flavoured water made by steeping rose petals in water. Additionally, it is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. It is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rose syrup (not to be confused with rose hip syrup) is made from rose water, with sugar added. Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume. The ancient Greeks, Romans and"
"and comparatively simple. Most commonly Prosecco is served unmixed, but it also appears in several mixed drinks. It was the original main ingredient in the Bellini cocktail and in the Spritz cocktail, and it can also replace Champagne in other cocktails such as the Mimosa. With vodka and lemon sorbet, Prosecco is also an ingredient of the Italian mixed drink ""Sgroppino"". Prosecco Prosecco (, ) is an Italian white wine. Prosecco controlled designation of origin can be ""spumante"" (""sparkling wine""), ""frizzante"" (""semi-sparkling wine""), or ""tranquillo"" (""still wine""). It is made from Glera grapes, formerly known also as Prosecco, but other"
"of joy and purity because of its white colour and its fresh (flowery) flavor. It comes in many different flavours, such as traditional almond, banana, mango, pistachio, among others. In Suriname, there is a drink called """", which is a similar syrup made of sugar and almonds. In Italy, there is a drink called ""orzata"", which is a syrup made of benzoin. It only contains some of the bitter almond flavour. Maltese ""ruġġata"" is made of almond and vanilla essence and may include cinnamon and cloves. In Cyprus and on the Greek islands of Chios and Nisyros, a similar syrup"